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On a salad-for-dinner kick with arugula, roasted potatoes, avocado, fresh corn and coconut-lemongrass fried chickpeas. Involved the use of coconut almond milk, what!

Pretty self explanatory, the chickpea part involves sauteeing garlic, hot pepper and lemon grass in coconut oil and olive oil, adding the chickpeas, and then when it starts to stick to the pan, add small amounts of coconut almond milk on a regular basis until it all tastes good and chickpeas are soft and delicious. Roast some potatoes and the rest is history.